Please use this identifier to cite or link to this item:
https://hdl.handle.net/20.500.12104/91070| Title: | Los microfundamentos de la capacidad de absorción y su impacto en la innovación de producto en las industrias creativas y culturales. Caso de estudio: PyMEs de restauración de tipo gourmet |
| Author: | Pérez Rosas, David Iván |
| metadata.dc.contributor.director: | Fong Reynoso, Carlos |
| Advisor/Thesis Advisor: | Ocampo Figueroa, Luis Ernesto Alarcón Osuna, Moisés Alejandro |
| Keywords: | Sector Restaurantero;Pymes;Industrias Creativas;Gourmet;Innovacion De Producto. |
| Issue Date: | 18-Dec-2020 |
| Publisher: | Biblioteca Digital wdg.biblio Universidad de Guadalajara |
| URI: | https://wdg.biblio.udg.mx https://hdl.handle.net/20.500.12104/91070 |
| metadata.dc.degree.name: | MAESTRIA EN NEGOCIOS Y ESTUDIOS ECONOMICOS |
| Appears in Collections: | CUCEA |
Files in This Item:
| File | Size | Format | |
|---|---|---|---|
| MCUCEA10794FT.pdf | 3.83 MB | Adobe PDF | View/Open |
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